black Périgord truffle

Nice to know:  The Goose in Culinary History – A Historical Journey.

Antiquity: Egyptians, Greeks, and Romans kept geese as domestic animals. The Romans, in particular, valued geese both as guard animals (famous for the "cackling geese of the Capitol") and as food. Goose liver was considered a delicacy even in antiquity – the roots of modern foie gras lie in ancient Egypt and Rome.

Middle Ages: In medieval Europe, the goose became a typical holiday roast. This was because many farmers kept geese – they are hardy and provide meat, fat, and down. With the Catholic Lent and St. Martin's Day (November 11), the goose acquired strong cultural significance:

The "St. Martin's goose" symbolically marked the end of the agricultural season and the beginning of winter.

Modern Era: Especially in German-speaking countries, Austria, and Eastern Europe, the goose became a Christmas roast.

The reason: Wealthier households could more easily afford geese than other animals during the winter. Goose fat was used as an important cooking fat for centuries.
It was a staple product of peasant cuisine for a long time.

Jewish cuisine: In Ashkenazi cuisine, the goose played a central role, as goose fat (schmalz) is kosher and was used as a butter substitute.
Dishes such as roast goose, goose giblets, or stuffed neck (helzel) have a long tradition there.

Modern times: Today, roast goose is considered a classic holiday dish in parts of Europe – especially at Christmas and St. Martin's Day.

Raising geese is more expensive and labor-intensive than raising chickens, so goose meat is often considered a high-quality delicacy.

Nice to know: Quail in Culinary Art – A Historical Overview.

Antiquity: Quail were already prized in Egyptian, Greek, and Roman cuisine. In Egypt, depictions of quail catching and preparation are over 4,000 years old.The Japanese quail was domesticated early on – both for its eggs and its tender meat. In Greek and Roman cuisine, quail were considered a delicacy; they were grilled, roasted, or used in pies.

Biblical Significance: Quail play a remarkable role in the Judeo-Christian tradition: The Old Testament states that the Israelites in the desert were fed by "quail flying down." As a result, quail were often regarded as a divine gift in the Middle Ages.

Middle Ages: In Europe, quail were reserved for aristocratic tables. They were considered a fine game bird, served primarily at banquets. Quail hunting was strictly regulated, sometimes even reserved for nobility or monasteries.

Renaissance and Baroque: With the flourishing of courtly cuisine in France, Italy, and Germany, quail experienced a culinary golden age. It was served in elaborately stuffed dishes, pies, ragouts, or in combination with truffles. In France, it became a symbol of haute cuisine, from which many classic recipes originate.

19th & early 20th centuries: With the advent of modern agriculture and the spread of the Japanese quail, breeding became easier. Quail appeared more frequently on middle-class tables but remained a premium product compared to chicken or duck.

Modern cuisine: Today, quail is considered a delicate, refined poultry, used primarily in fine dining. Particularly popular:

Quail breast/quail legs in haute cuisine
Quail eggs as a delicacy, e.g. B. as an amuse-bouche or for decorative dishes
Regional focus in Europe: France, Italy, Spain and Eastern Europe.

Surf and turf is a dish that combines seafood ("surf") and red meat ("turf") on one plate—classically lobster, shrimp, or other seafood alongside beef, usually steak.

The origins of this dish lie in North America, particularly in the USA and Canada, and it became especially popular in the 1960s and 1970s. The combination symbolized luxury and affluence, as both high-quality beef and fresh seafood were traditionally considered expensive and exclusive ingredients.

Historical Background: In the USA, surf and turf emerged as a status symbol in upscale restaurants and hotels that wanted to offer their guests something special. The combination of land and sea produce was unusual at the time and considered innovative. The dish gained particular popularity in regions like California, where both fresh seafood and prime beef were readily available.

Culinary Significance: Surf and turf represents the fusion of two culinary worlds: the freshness and lightness of seafood and the hearty, robust flavor of red meat.
It is a symbol of opulent dining and is often served on special occasions.

Today, surf and turf can be found on the menus of upscale restaurants worldwide, with combinations varying depending on the region and the creativity of the chefs.

Wild Pigeon – A Fascinating Chapter in History and Culinary Art

The wild pigeon, also known as the wood pigeon, has a long tradition in European culture and cuisine. It was already prized in ancient times: Romans and Greeks kept the pigeon not only as a symbol of peace and love, but also as a delicate food. In the Middle Ages, the wild pigeon was a sought-after game dish served in manor houses and monasteries. Culinary delights include its tender, dark meat with a delicate, slightly nutty aroma.

It is considered a particularly noble game species, especially appreciated in modern cuisine during the fall and winter. Traditionally, the wild pigeon is often braised or roasted, often accompanied by rich sauces made from red wine or game stock, as well as seasonal vegetables and mushrooms. Preparation requires some experience, as the meat can dry out quickly. However, those who master the art will be rewarded with an intense flavor experience that impressively demonstrates the connection between nature and culinary tradition.

Wagyu beef is known worldwide for its exceptional quality and exquisite flavor. Here are some interesting facts and information about Wagyu that illustrate what makes this meat special:

Origin: Wagyu originated in Japan. The term "Wagyu" means "Japanese cattle" (wa = Japanese, gyu = cattle).

Breeding: Wagyu breeding dates back to ancient Japanese cattle breeds first documented in the 2nd century AD. These cattle were originally used as working animals and were subject to special breeding and care conditions.

Breed:

Main lines: The most well-known Wagyu breeds are the Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. The Japanese Black breed is the most widespread.

Marbling:

Fat distribution: Wagyu is famous for its high fat marbling, meaning that intramuscular fat is evenly distributed throughout the meat. This marbling ensures a tender texture and rich flavor.

Health benefits:

Fat composition: Wagyu beef contains a higher proportion of unsaturated fatty acids, which are considered healthier, and is thus rich in omega-3 and omega-6 fatty acids, which are important for health.

Bison fillet in straw with black truffle and caramelized figs and grilled vegetables

Ingredients for 1 person
For the bison fillet:
1 bison fillet (approx. 200-250 g)
Straw (special food straw, untreated animal feed)
2-3 tablespoons olive oil
Salt and pepper to taste
2-3 sprigs of fresh thyme or rosemary
1 black truffle (freshly shaved)

For the caramelized figs:
2-3 fresh figs (quartered)
2 tablespoons butter
2 tablespoons honey or sugar
1-2 tablespoons balsamic vinegar
A pinch of salt and pepper
A few walnuts for garnish

Preparation:

Preparing the straw:
Soak the straw in a bowl of red wine so that it doesn't burn during cooking. It should be soaked for at least 30 minutes.

Preparing the bison fillet:
Take the bison fillet out of the fridge about 30 minutes before frying so that it reaches room temperature.
Rub with olive oil and season with salt and pepper.

Frying the fillet:
Heat a pan over high heat and add a tablespoon of butter. When the butter foams, fry the fillet for about 2-3 minutes per side to get a nice crust.
Place the fillet on a plate and let it rest for a short while.

Straw garnish:
Drain the soaked straw and place it evenly in a heat-resistant dish or on a baking tray.
Place the fillet on the straw, add the fresh herbs and spread the truffle slices on top.

Cooking in the oven:
Preheat the oven to 180 °C (top/bottom heat).
Place the dish with the bison fillet in the oven for about 5-7 minutes to mix the flavors and finish cooking the meat. Check the core temperature to ensure the meat stays medium rare (approx. 55-57 °C).

Prepare caramelized figs:
In a separate pan, heat the additional butter and then add the quartered figs.
Add the honey or sugar and caramelize the figs for about 2-3 minutes until they are soft and lightly golden brown. Add the balsamic vinegar and bring to a boil briefly so that the sauce thickens slightly. Season to taste with a pinch of salt and pepper.

Serve:
Remove the fillet from the oven and carefully remove the straw. Arrange on preheated plates with fresh straw.
Place the caramelized figs on top and garnish with a few chopped walnuts if desired.
Drizzle with a little extra balsamic vinegar if desired.

Nice to know:
Bison meat cooks through more quickly than beef, so take it out much earlier and let it rest a little longer.